Ingredients:
1 tsp oil
1 Medium Onion (chopped)
3 Cloves Garlic (chopped)
1 Medium Carrot (chopped, tiny)
2 Medium Potatoes (cubed 2 cm)
1/2 tsp Dried Rosemary
1/2 tsp Dried Oregano
1/2 tsp Dried Mint
1/2 tsp Ground Cumin
1/4 tsp Paprika
1/4 tsp Black Pepper
1/4 - 1/2tsp Turmeric
1/4 tsp Cinnamon
1/4 tsp Pepper Flakes (or cayenne pepper use 1/2 to 3/4 as much so 1/8 tsp)
1 - 2 Large Tomatos (chopped) (if using 2 reduce/omit paste?)
1/2 - 1 tbsp Tomato Paste
1/2 cup Red Lentils
1/2 can cooked Beans/Lentils (optional but better!)
1 Vegetable Stock Cube
3 Cups Water
[[ 250 ml Tomato Juice, can replace tomatoes and paste]]
1/4 cup rice (preferable Basmati) Add additional 1 cup water
2 tsp maple syrup or other sweetener
Instructions:
Heat oil in a saucepan over medium heat. Add onions, garlic and cook until translucent.
Add the carrots, spices, tomato and tomato paste and mix well. Cook for 2 minutes.
Add the red lentils, water and/or stock and mix. Partially cover and cook for 15 minutes. Reduce heat to medium-low and continue to simmer for a few more minutes until the lentils are tender to preference. Taste and adjust salt and spice and mix in. Add more water if needed.
Notes
Instant Pot: Follow steps 1-3 on saute mode. Close the lid, pressure cook for 3 mins, quick release.
Blend part and mix in with the rest for thicker texture.
Original Recipe (tweaked)
